Seriously, I've had so many average or not so great tiramisus but I know when we were in italy, they were heavenly! I'm wondering what the trick to this is. In some ways, the recipes seem very simple and I wonder if in italy or even here, the people that make it well, maybe there is something more to it. The last time I made it, it didn't turn out right texturally (too soggy).
I'm going to try and make my own ladyfingers though. I'm thinking that would probably make a big difference. Anyone ideas? Has anyone tried alternating the vanilla mascarpone layer with a mascarpone chocolate layer?
Any recipes or help would be appreciated!
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